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Chayote Soup

Reviewed: Dec. 28, 2011
This soup was good as is, but after making and tasting it I decided to enhance it to use it as a main dish. I added 1 cup cubed leftover roast beef, 1/2 cup chopped green peppers, 1/2 cup sliced carrots, 1 tbsp chopped cilantro to the cooked "base" and simmered for another 30 minutes. Topped it with chopped fresh cilantro, and served it with crisp tortilla chips, orange wedges, and red grapes. I sometimes use a soup similar to that utilizes cauliflower as the "base," then add chopped ingredients to increased variety of texture and flavor. However, I am happy to know that Chayote can be used in the same way. Having read other comments, I first simmered "immersed" chayotes in water for an hour, cut them (after cooling a spell) into about 5 rings each, then easily removed the skins manuevering quickly around each ring with a paring knife (took less than 2 minutes). I used a food processor to puree the chayotes before adding them to the sauteed onion mixture and broth.
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14 users found this review helpful
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Julia's Best Ever Chocolate Chip Cookies In A Jar

Reviewed: Feb. 14, 2010
Good cookies, and easy "mix" to make for gifting. Recipients who had children and/or visiting company for the holidays were the more appreciative, saying the mix gave them something to "do together" with family and friends.
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8 users found this review helpful

Key West Chicken

Reviewed: May 17, 2011
Good marinade. Made it twice;. The first time, as printed; for us it was too salty and did not impart enough "flavor." The second time I used only 2 TBSP soy sauce, but doubled the honey, garlic, and the lime juice. I also added a 1/4 tsp lime zest which lended a nice punch. We preferred the second version; I like that the ingredients in this recipe are generally household staples, or at least are readily available!
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4 users found this review helpful

Authentic German Potato Salad

Reviewed: Jul. 19, 2012
Fantastic! I've made this three times now and I have enjoyed it each time. Using a red onion adds color. To cut calories, sugar and salt, I prefer to use one TBLS prepared bacon bits (sauteed), 1.5 TBSP sugar, and no extra salt. I used parsley twice, and the third time green onions. Delicious both ways. Thank you for a great recipe!
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3 users found this review helpful
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Cranberry Hootycreeks

Reviewed: Dec. 28, 2011
These cookies were good, but not my favorite, although a few friends I gave the jars to for Christmas loved them. Some made them into bars. I found they were better with certain "better" brands of white chocolate chips than with more "available" brands. I had to let the cookies cool on the cookie sheet as they were much to pliable to take off immediately; if I left then in the oven any longer they became too dark and crisp. The jars made lovely gifts.
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3 users found this review helpful

Marmalade Pork Tenderloin

Reviewed: Dec. 21, 2010
SOOO easy, and so delicious! We made this for friends and they requested the recipe. I used less salt, but otherwise followed the recipe. Moist, flavorful without being too overpowering.
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3 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 27, 2010
Stellar recipe! I made this with 3 14 oz cans of sweet potatoes, and made the casserole one day in advance (put in refrigerator). On Thanksgiving Day, merely popped it into the preheated oven. Rave reviews! The presentation, consistency, flavor and "crunch" of the topping were all excellent. GREAT leftover also. The topping maintained it's crunch even in the microwave. Amazingly easy--thank you for a fantastic recipe.
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3 users found this review helpful

Chicken Souvlaki Gyro Style

Reviewed: Feb. 7, 2010
Superb marinade ingredients for the chicken! I let it marinate two days, and baked it in the marinade mix (uncovered) for about 30 minutes at 350 (preheated). Used a balsamic vinaigrette recipe for the vinaigrette rather than a store-bought brand. The tzataiki sauce was very complex and delicious also. I used Greek yogurt and strained it for about 3 hours to thicken it, and substituted 1 tsp dried dill for the fresh dill. Make sure you drain and squeeze out the moisture from the cukes, as the consistency of the sauce will be creamier. The sauce was good with the chicken, good on Greek pita, and leftoever, was very good on baked potato.
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3 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Mar. 30, 2014
WOW! Made this (one day ahead) for Mother-in-laws birthday party last night. Super easy, and incredibly delicious (covered it with semi-sweet ganache "icing" (chilled 30 minutes in freezer, then whipped), and decorated with 12 pecan halves near the edges, all facing inward like the numbers on a clock). For cake, I used semi-sweet chocolate chips melted in the microwave (gradually) with the butter added half way through melting. Mixed in other ingredients and poured/smoothened into cake pan, oiled and dusted with Cocoa. It came out EASILY and carved/served EASILY. Poured/spread ganache after it came to room temp, then placed pecans, and refrigerated overnight. PERFECT and OH SO DECADENT! Will make it again for a dinner party this weekend.
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2 users found this review helpful

Chocolate Ganache

Reviewed: Apr. 4, 2014
This was incredibly easy, and incredibly delicious. I used semi-sweet chocolate chips instead (and chopped them "fine" in a food processor), and added the heavy cream at boiling point (heated in microwave, 30 seconds at first, then 15 second increments until JUST started to boil). Removed 1/3 to reserve at room temp; froze the rest for 30 minutes, and whipped it. Poured "whipped" portion over Flourless Chocolate Cake II and spread to coat cake; then poured a bit of the reserved (room temp) portion for contrast. Dotted the cake with pecan halves. Decadent--this ganache was PERFECT. Many thanks for the recipe and for the helpful reviews.
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Hot German Potato Salad III

Reviewed: Oct. 27, 2012
Yum. I have used this recipe now about 4 times, and I love it! Small changes that I make are to add two TBSP chopped green onions toward the end of cooking for enhanced color, and I use 1 tbsp only of chopped real bacon bits (instead of fresh bacon) to simplify. I also do not use the celery seeds. Both white and apple cider vinegar work well. Easy and delicious!
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Kickin' Collard Greens

Reviewed: Jun. 12, 2012
Excellent recipe! Even though I used only 1 TBSP of bacon bits (real), 1.5 cups of broth. I used 1/4 tsp of red pepper flakes. It was KICKIN delicious! Even the broth that was leftover after we finished the greens tasted great the next day, heated up as a soup! I tried this recipe 3 weeks ago and am making it again tonight.
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